Craving a satisfying and healthy dinner? Try making this Italian Stuffed Peppers recipe. Quick, easy, and perfect for any occasion.
Although peppers are more of a summer vegetable, I can’t help but share one of my all-time favorite go-to dinner recipes. These Italian Stuffed Peppers are simple, healthy, and always delicious. Another dinner recipe that you can get on your table and ready to serve within 30 minutes. Not much can beat that!
Table of Contents
- Why I Love This Recipe
- Ingredients and Substitutions
- Equipment Needed
- How To Make
- Frequently Asked Questions
Why I Love This Italian Stuffed Peppers Recipe
While I love this recipe all year round, I really love making it with fresh peppers from the farmer’s market in the summer. There is nothing better than a fresh, crisp summer bell pepper. Also, as we all know, summer is an extremely busy time of year for most people. So, having a recipe that quickly comes together and is on the table is an absolute must.
This Italian Stuffed Peppers recipe comes together in 30 minutes or less, making dinner so convenient on the nights you don’t want to cook or don’t have a lot of time. There isn’t much prep outside of chopping the onion, mincing the garlic, cooking the rice, and baking everything together. To make this even quicker for yourself, you can use frozen rice or make your rice ahead of time and put the cold rice into the sausage mixture as if you had just made it.
Ingredients and Substitutions
- Bell Peppers
- Italian sausage – you could use ground beef, chicken, or turkey here.
- Onion
- Garlic
- Tomato paste
- Italian seasoning
- Diced tomatoes
- Chicken broth – you could use water
- Parsley – you can use dried
- Rice – you can use frozen
- Mozzarella
- Parmesan
- Salt & pepper
Equipment Needed
- Baking dish, 9×13
- Saute pan
- Knife
- Cutting board
- Wooden spoon or spatula
- Grater
- Measuring cups and spoons
How To Make Italian Stuffed Peppers
First, you want to preheat your oven to 425 degrees.
While your oven is preheating, begin making your rice by following the directions on the package.
Next, you will cut your peppers and remove the stems and seeds. Place the peppers cut side up in the baking dish. Roast the peppers for about 5-10 minutes. Once soft, remove them from the oven and remove the excess water with a towel.
While your peppers are roasting, make your sausage mixture. Start by cooking your Italian sausage in the saute pan over medium heat. Breaking up the sausage as it cooks. Once cooked, add your onion and garlic. Cook until the onion becomes soft.
Add your tomato paste, diced tomatoes, broth, parsley, and cooked rice. Season with salt and pepper.
Stuff your roasted peppers with the sausage mixture, top with mozzarella cheese, and bake until the cheese is melted, about 5-10 minutes.
Top with freshly grated parmesan cheese and serve immediately. Enjoy!
Frequently Asked Questions
Can you make this ahead of time?
Yes! You could prep this entire dish and bake it when you are ready to serve dinner. If you aren’t able to pre-roast the peppers, I would bake the dish for about 15-20 minutes just to ensure that your peppers are cooked through.
What if I don’t have tomato paste?
You could either leave it out completely or, if you have any kind of tomato pasta sauce on hand, use that in place of tomato paste, diced tomatoes, and Italian seasoning.
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Italian Stuffed Peppers
Ingredients
- 4 Bell Peppers cut in half
- 1 lb Italian sausage
- 1 Onion chopped
- 3 Garlic cloves minced
- 1 Tbsp Tomato paste
- 1 tsp Italian seasoning
- 14.5 oz Diced tomatoes
- 1/2 cup Chicken broth
- 1/4 cup Parsley chopped
- 1 cup Rice cooked
- 1 cup Mozzarella
- Parmesan to garnish
- Salt & pepper to taste
Instructions
- First, you want to preheat your oven to 425 degrees.
- While your oven is preheating, begin making your rice by following the directions on the package.
- Next, you will cut your peppers and remove the stems and seeds. Place the peppers cut side up in the baking dish. Roast the peppers for about 5-10 minutes. Once soft, remove them from the oven and remove the excess water with a towel.
- While your peppers are roasting, make your sausage mixture. Start by cooking your Italian sausage in the saute pan over medium heat. Breaking up the sausage as it cooks. Once cooked, add your onion and garlic. Cook until the onion becomes soft.
- Add your tomato paste, diced tomatoes, broth, parsley, and cooked rice. Season with salt and pepper.
- Stuff your roasted peppers with the sausage mixture, top with mozzarella cheese, and bake until the cheese is melted, about 5-10 minutes.
- Top with freshly grated parmesan cheese and serve immediately. Enjoy!
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